Frozen mascarpone with raspberries

Frozen mascarpone with raspberries

Total: 3 hr 55 Min. | Active: 25 Min.
vegetarian, gluten-free
Nutritional value / people: 558 kcal
, Fat: 44 g
, Carbohydrate: 33 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Frozen mascarpone

250g Mascarpone
100g icing sugar
½tsp bourbon vanilla powder
1tbsp lemon juice
2dl single cream, beaten until light and fluffy


150g raspberries
1 ½tbsp icing sugar
1tbsp lemon juice

To serve & decorate

50g raspberries
some lemon balm leaves
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How it's done

Frozen mascarpone

Whisk the mascarpone, icing sugar, vanilla and lemon juice in a wide stainless steel bowl. Fold in the single cream. Cover and freeze for approx. 3 hrs., stirring twice.


Puree the berries with the icing sugar and lemon juice, pass through a sieve.

To serve & decorate

Transfer the frozen mascarpone to the fridge approx. 30 mins. prior to serving.

Spoon into tubs or glasses. Decorate with the raspberry sauce, fresh raspberries and lemon balm.

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